Mango Crepe Cake
This no-oven mango crepe cake stacks 20 to 21 silky crepes with spiced mango coulis and coconut cream cheese filling, then chills until firm and finishes with whipped cream and chopped mango.
Equipment
- Medium pot
- Food processor or blender
- small non-stick pan
- Spatula
- Mixer
Ingredients
For The Mango Coulis
- 2 mangoes (I recommend Honey but any will work, just make sure they're good quality and flavorful)
- 2 cups water (500 ml)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup white granulated sugar (100 g)
- 1 tbsp lime juice (15 ml) (or lemon juice)
- 1 tbsp cornstarch (7 g) (dissolved in 1 tablespoon water)
For The Crepes
- 2 and 1/2 cups all-purpose flour (310 g)
- 1/2 cup white granulated sugar (100 g)
- 3 and 1/2 cups whole milk (625 ml)
- 4 eggs
- 2 tbsp unsalted butter (30 ml) (melted and cooled)
For The Filling
- one 8-oz package cream cheese (225 g)
- 1 cup powdered sugar (125 g)
- 2 cups prepared mango coulis (250 g) (room temperature or chilled)
- 1/4 cup shredded coconut (60 g)
- 1/2 teaspoon coconut extract (or to taste)
For Topping
- 1/2 cup heavy cream (125 ml) (chilled)
- 1 tbsp powdered sugar (15 g)
- 1/2 cup prepared mango coulis (60 g) (room temperature or chilled)
- 1 mango (chopped)
Instructions
- Combine the mangoes, water, cinnamon, and cloves in a medium pot, bring to a boil over medium heat, then cover and simmer over medium-low heat for 23 to 30 minutes. The fruit should soften enough for the flesh to separate readily from the seed.
- Drain and discard the cooking liquid, cut the mango flesh away from the seeds, puree it in a blender or food processor, then return it to the empty pot. A smooth puree gives the finished filling a silky texture rather than noticeable fruit strands.
- Stir the sugar, citrus juice, and dissolved cornstarch into the puree over medium-low heat for 4 to 5 minutes, stirring continuously, then transfer to a clean bowl to cool to room temperature. The finished coulis should look glossy and thick enough to coat a spoon.
- Blend or whisk the flour, milk, eggs, sugar, and cooled melted butter until the batter is smooth. No dry flour pockets should remain in the mixture.
- Heat a small non-stick pan over medium heat, lightly grease it with butter or non-stick spray, then pour in about 1/4 cup batter and immediately tilt the pan to spread it. A gentle sizzle and an even, thin coating indicate that the batter is spreading across the heated surface.
- Cook the first side for 50 to 60 seconds, turn with a spatula, cook the second side for 10 to 15 seconds, and transfer to a clean plate, repeating with the remaining batter. Look for a set surface and slightly lifting edges before flipping, with approximately 20 to 21 crepes altogether.
- Beat the cream cheese, powdered sugar, and coconut extract with a mixer until fluffy, then mix in the cooled coulis and shredded coconut, adjusting the extract to taste if desired. The filling should look evenly blended and hold a spreadable consistency.
- Alternate completely cooled crepes with thin, even layers of filling on a serving plate, then cover and refrigerate for at least 3 to 4 hours or overnight. Keep the stack level as you build it, with filling distributed beyond the center rather than piled into a mound.
- Beat the chilled heavy cream with the topping’s powdered sugar to soft peaks, then spoon it over the chilled cake and finish with the reserved coulis and chopped mango just before serving. Stop whipping when lifted peaks bend gently at their tips.
Notes
Ingredient tip: Honey mangoes (also sold as Ataulfo or Champagne mangoes) have sweet, creamy flesh with very little stringy fiber, so they puree smoothly and cut into neat topping pieces.
Cooling cue: Make sure both the crepes and the mango coulis are completely cool all the way through before mixing the filling or stacking, as trapped warmth can loosen the cream cheese mixture and make layers slide.
Assembly tip: Spread thin, even layers of filling beyond the center while leaving a tiny bare border around the outer edge, and rotate crepes with slightly thicker edges so the stack stays level.
Serving tip: Wait until right before serving to add the whipped cream, reserved coulis, and chopped mango, and wipe and dry your knife between cuts for clean wedges.
Storage: Keep the cake and any leftovers covered in the refrigerator in a container that does not press on the top, and return portions to chilled storage promptly after serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.